CARAMEL CHOCOLATE CUPS
Two cups per serving

6-8 ounces bittersweet chocolate, chopped
6-8 ounces Caramel Sin (any flavor)
8 perfect berries for garnish

In the microwave (in 10-second increments) or on the stovetop in a double boiler, melt chocolate until smooth and glossy.
Use a nylon-bristle pastry brush to "paint" a layer of chocolate into mold; bear in mind, the chocolate shell must hold its shape when unmolded. (A silicone Madeline mold is ideal, but you may use any freezer-safe mold with paper or foil inserts instead. Just make sure that your portions are one- or two-bite size!)
Place mold in refrigerator until chocolate is hard.
Gently remove hard chocolate shells from mold one at a time and place on waxed paper-lined cookie sheet.
Fill shell to rim with Caramel Sin.
Cover with plastic wrap and refrigerate up to 6 hours.

To serve, place two shells on dessert plate and garnish each with one of your perfect berries.

Beautiful and so so rich and creamy. The perfect sweet with after-dinner coffee.